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RHUBARB CUSTARD PIE

1/2 cups sugar

1/4 cup all purpose flour

1/4 tsp nutmeg

3 slightly beaten eggs

1 lb rhubarb, cut into 1 inch slices (4 cups)

Pastry for 9 inch lattice top pie

2 tbsp butter

Combine sugar flour and  nutmeg; Beat into the eggs. Stir in rhubarb. Line 9 inch pie plate with pastry; Fill. Dot with butter. Top with lattice crust. Flute edge. Bake in hot oven 400 degrees for 50-60 minutes.. cool.

 

 

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